Parsley Buttermilk And Parmesan Dressing Recipes
PARMESAN-BUTTERMILK DRESSING
This is my take on a sour cream house dressing from a restaurant I worked at in Arizona when I was younger. We would dip our onion rings and French fries in it, put it on our burgers, and of course, on our salad. I hope you enjoy.
Provided by OhioLadybug
Time 3h10m
Yield 50
Number Of Ingredients 8
Steps:
- Whisk buttermilk, sour cream, mayonnaise, Parmesan cheese, vinegar, garlic salt, parsley, and pepper together in a bowl until combined; some chunks are expected.
- Transfer to a large mason jar and chill until flavors are blended, at least 3 hours.
Nutrition Facts : Calories 55.6 calories, Carbohydrate 1 g, Cholesterol 6 mg, Fat 5.4 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 168.1 mg, Sugar 0.5 g
PARSLEY BUTTERMILK AND PARMESAN DRESSING
Make and share this Parsley Buttermilk and Parmesan Dressing recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 5m
Yield 1 1/3 cup
Number Of Ingredients 4
Steps:
- Place all ingredients except Parmesan in a blender.
- Cover and run 1 minute until smooth and well blended.
- Add Parmesan and run for 30 seconds more.
Nutrition Facts : Calories 505.8, Fat 8.5, SaturatedFat 4.5, Cholesterol 23.9, Sodium 543.1, Carbohydrate 86.8, Fiber 6.2, Sugar 11.6, Protein 28.9
BUTTERMILK HERB DRESSING
Provided by Julia Reed
Categories easy, condiments
Time 5m
Yield About 3 cups
Number Of Ingredients 13
Steps:
- Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 365 milligrams, Sugar 5 grams
PARMESAN AND PARSLEY BISCUITS
Steps:
- Preheat oven to 400°F. Lightly sprinkle heavy large baking sheet with flour. Combine 3 cups flour, 1/2 cup cheese, sugar, baking powder, salt, and pepper in large bowl; whisk until well blended. Add butter and rub in with fingertips until coarse meal forms. Mix in parsley. Gradually add 1 cup milk, tossing with fork until moist clumps form and adding more milk by tablespoonfuls if mixture is dry. Gather dough into ball. Press out on lightly floured work surface to 8-inch round, about 1 inch thick. Using 2-inch-diameter cutter, cut out biscuits. Repeat, gathering and pressing out dough and cutting biscuits until all dough is used. Arrange biscuits on prepared baking sheet. Sprinkle with remaining 1/4 cup cheese.
- Bake until biscuits are puffed and light golden and tester inserted into centers comes out clean, about 15 minutes. Transfer biscuits to towel-lined basket and serve warm.
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